California Farm Catfish Filets in Lemon Butter
Catfish is a succulent tender freshwater fish that is always briefly marinaded before cooking to remove any hint of muddy water taste. We use milk or yoghurt. This simple recipe simmers the fish filets in a carmelized lemon butter sauce with capers. Served with frozen spinach and hand made potato tater tots.
California Farm Catfish Filets in Lemon Butter
Catfish is a succulent tender freshwater fish that is always briefly marinaded before cooking to remove any hint of muddy water taste. We use milk or yoghurt. This simple recipe simmers the fish filets in a carmelized lemon butter sauce with capers. Served with frozen spinach and hand made potato tater tots.
Cooking Instructions
- 1
Marinade the fresh or frozen catfish filets in milk or yoghurt with some dried thyme, half an hour. Rinse and dry. Leftover marinade goes to the cat.
- 2
While marinading the fish, oven bake frozen tater tots 30 minutes at 350F degrees, keep warm. A quick way to make a few fresh tater tots is to roll mashed boiled potato balls in breadcrumbs, then bake in the oven till golden.
- 3
Carmelize the lemon slices. Put a sprinkle of brown sugar on top of the lemon slices. Put at low heat in foaming butter in a large cast iron skillet. Fry lemon slices till they are slightly colored, about 2 minutes each side.
- 4
Microwave cook the frozen spinach in a glass measuring cup in the microwave, 3 minutes.
- 5
Dry the fish filets and place in the hot lemon butter, put carmelized lemon slices on top of the fish and sautee at low heat till filets are white and firm, about six minutes, then flip. Add capers to sauce and fry the other side of the fish three minutes more with lemon slices on top.
- 6
Serve fish filet with lemon caper butter sauce drizzled over, side dishes of spinach and tatertots. Enjoy.
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